That's what she said.

Agree with the good Dr. I did a 8 pound butt this past Saturday. Pulled it at 195F (was already wrapped in foil at 160F), wrapped it in a couple of towels, then into a cooler until it was dinner time. Rested probably about 90 minutes, I'd guess. Bone slide right out, perfect shredding. My wife made a sauce that was outstanding that we used instead of normal barbeque sauce. It's going to be the standard going forward.

18 hours seems really long.

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

It does but it sounded like he started at very low temps on the smoker.

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My Maserati does 186.

That could be the problem though. I've done a lot of pulled pork and it takes about 10 hours to get to temperature and it's always shredded virtually on it's own and that is with it wrapped in foil the last 2 hours.

I use this one every time.
https://biggreenegg.com/recipes/pulled-pork-sandwiches/

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You do not talk to me like that! I work too hard to deal with this stuff! I work too hard! I'm an important member of the CSFMB! I drive a Dodge Stratus!

that is some dedication

I'm pissed when it takes me 10 minutes a side to cook a hamburger

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

I had the smoker set at 165 and then I went to bed. It was consistiently sitting at 170 to 175 so I thought I was ok. It kind of stalled out around 145 internal so I started bumping the temp up
so I could wrap it up. I wrapped both in butcher paper for the first time rather than foil. Again it kind of stalled out in the 180s so I kept bumping the temp up so I could pull the meat by 3pm and
let it rest for a few hours. It would appear it was too low and too slow. I don't know the science behind it but maybe I need to start up closer to 180 or 190. My concern was that my phone would
go off at 2am and I would have to tend to the smoker and not be able to go back to sleep. Maybe going too low and slow didn't allow the connective tissue to break down. I'll try again some
other time. At least it still tastes good, just frustrating after putting all the time and effort into it.

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Flew too close to the sun on wings of pastrami

Wouldn't you want to be closer to 225 degrees as cooking temp?
I only used butcher paper twice....I found aluminum foil a slightly better option for wrapping. Juicier results.

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225 degrees is what a buddy of mine said. Again, my concern was that putting it on at 9pm and setting it at that temp I thought I would be getting up at 2 or 3am which is what I was
trying to avoid. The article I was following did it at 180 and said it turned out great. It's a mystery to me. Again the food I made was quite tasty I am just going to have to keep
trying until I figure it out. I liked the butcher paper overall, much easier to use but you could be right about keeping the juices in there.

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Flew too close to the sun on wings of pastrami

What's the going rate for graduation gifts? I don't want to appear cheap but I ain't rich either.

Good question....last year friend's kid got $100. If that's cheap, I don't care cause I'm pretty sure they gave my kid $50 the year prior

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$75-$100 is about normal for me.

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I have used this recipe several times, most recently a couple weeks ago. And we too get our pork from Costco and it too is often in two hunks. The wife ties each one up with butcher string. It does take longer than the recipe says; I think the last one took 16 hours. Aside from that it turns out perfectly. I just resign myself to getting up a couple times at night to check it. But I am old so I get up anyway

https://amazingribs.com/tested-recipes/ ... pe/#recipe

So maybe yours was not hot enough? As for the stall I don't rush it by wrapping it or anything else. I just shoot for air temp of 237 and let it stay on until the meat hits 203.

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"I honestly don't see a good bet on the board here."

Not sure I'll do an all night smoke ever again. You can get plenty of bark and smoke after the sous vide, with a couple hours on the smoker @ 225-250...adding a little sear on a hot grill if you want.

Especially if you want to be awake and present for company when you're finished cooking.

Dry brine for up to 24 hours. I usually only go an hour or so. I salt the pork and then go about getting the sous vide stuff ready.

36 hours @ 155 in the sous vide.

50/50 ice and water bath for 30-60Minutes to stop the cook and firm up the meat. You can refrigerate now for a few days if need be.

When you're ready, fire up the smoker. I end up only needing one charcoal chimney of charcoal to get the temp needed for up to a couple hours. I use about 4 oz of apple and Hickory every 30 minutes...so I only add wood twice.

Temp can range from 200-300 in the smoker, it doesn't really matter. You're just looking for a crust and to warm the meat up to 130 or so.

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I dated a girl named Susan Vee one time.

Marathon sessions. Lots of hydration needed.

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My Maserati does 186.

Heard she was only luke warm in the sack.

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Luke Warm - least effective superhero I've seen.

Mild sunburn rarely stopped the villains.

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My Maserati does 186.

Going to fire up a 7lb pork tenderloin at halftime.

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My Maserati does 186.

Have a brisket, a corned beef for pastrami and 3 racks of ribs on ice. Firing up the smoker when I get home in an hour. Will post pics.

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That looks great.

Salted then 36 hrs in the sous vide @ 150

Ice bath for a few hours.

Rub and into the smoker @ 250 for about 2.5 hours until internal temp was around 130.

I think I should have gone 155 in the sous vide for 36.

Big Bad Beef Rub:
3 tablespoons coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons ancho chili powder
1 teaspoon chipotle or cayenne powder

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Damn that looks good

Anyone done beef ribs before ? I bought a slab, looked awesome. These things are like Flinstone size

I sliced it, refrigerated, then brought it out to my inlaws. Warmed it @ 250 for about an hour. That loosened up the connective tissue a bit more. It was fantastic. Didn't even need sauce.

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You may have said 30 pages ago, but what kind of smoker do you use?

I have a "Good One" Marshall. It's a variation on the offset smoker. It's commercial grade and can handle a lot of meat at a time.

https://thegood-one.com/the-marshall/

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Nice! How difficult is it to regulate the temp? Offsets need to be watched fairly closely.

It is incredible how well it holds temp. Having the fire chamber across the entire width of the smoke chamber ensures even temps. There's a damper lever on the side...once you reach your cook temp, it hardly needs to be tweaked.

I have learned that I can get close to three hours out of a single chimney of charcoal and a few chunks of wood.

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Ok, that was my next question about fuel. I assume you could use all wood?

Absolutely. I have used briquettes, hardwood charcoal and split oak logs at different times. It's a very versatile, heavy duty tool.

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